Recipe courtesy of Lou Palma.
Pasta for Ravioli:
6 cups All Purpose Flour
4 Eggs
6 oz. Water
1 Tblsp. Olive Oil
3 Tsp. Salt
Filling:
3 lbs. Ricotta Chesse
6 Eggs
Grated Cheese, don’t be bashful
1 lb. Mozzarella Cheese, shredded
Italian Parsley, finely chopped, be generous